If your spinach is ready then here is a lovely recipe for you. With a few tweaks it would also work with swiss chard if you have that ready at the moment.
Spinach is a great vegetable, but you do need to have a lot of it to make an impression!
Of course children generally don’t like it, so I would serve this perhaps as a light lunch for adults, and do a quiche Lorraine which has no spinach and plenty of cheese and bacon for the kiddies. Everlasting spinach has got to be the chosen one to plant as it lasts and lasts.
Preparation: 40 minutes Cooking time: 25 – 30 minutes Serves: 5 – 6
3oz (75g) butter
A small amount of cold water
10 oz (280g) coarsely chopped spinach
5 medium spring onions
2 floz (50ml) cream or crème fresh
1 tsp nutmeg
2 tsp chopped parsley
4oz (100g) cream cheese
4oz (100g) cheddar cheese
Salt and pepper
- Put the flour and butter in a large mixing bowl. Rub the butter into the flour to make a fine breadcrumb texture. Add enough cold water very carefully to make a firm dough. If you put too much water in add a little more flour.
- Roll it out and place in a cold flan tin then put in freezer.
- Turn the oven on to 180°/ 350°/ Gas mark 4.
- Put all the spinach into a pan with 1/2 cm (1/4”) of water then cook fast for 1 minute. This will shrink it so that it can fit into your flan tin. Let it cool. Chop the spring onions fairly thinly.
- Put the eggs into a large mixing bowl with the salt pepper and nutmeg then mix well.
- Add the spinach, spring onions, cream, cream cheese, cheddar and chopped parsley into the bowl then mix well.
- Take the tin out of the freezer and fork lots of little holes into the bottom of the pastry.
- Place the flan tin in the oven for 10 minutes, until light brown. This is called ‘baking blind’. The reason for baking blind is so that you get a good firm base to the quiche.
- Take the tin out of the oven and pour in all of the filling mixture.
- Put it back into the oven for another 15 minutes.
- You can eat this cold or hot, for lunch or supper it is delicious.
For a printable PDF click here Spinach_Quiche